Paleo Pumpkin Pecan Muffins (Gluten Free)

These paleo pumpkin pecan muffins are made with almond flour, canned pumpkin and pecans and topped with a simple pecan crumble. They're super moist and tender with a bold pumpkin flavor. This muffin recipe is paleo, gluten free, dairy free and refined sugar free.

I'm not one of those people that bakes with pumpkin just because it's "pumpkin season". Nope! I genuinely LOVE the flavor of pumpkin and the texture it brings to baked goods; like my olive oil pumpkin bread and pumpkin cupcakes.

So yes, I'm thrilled that pumpkin season is upon us. And I'm even more excited to share these paleo pumpkin pecan muffins.

These muffins are made with almond flour and pecans, sweetened with maple syrup and topped with a simple pecan crumble. They have the most delicious pumpkin and pecan flavor with hints of maple and vanilla. And their texture is perfection - soft and fluffy, yet incredibly moist.

I'm convinced you'll love these gluten free pumpkin pecan muffins as much as I do!

Ingredients

You can find the full recipe for these healthy pumpkin pecan muffins in the recipe card below, but here's an overview of the ingredients you'll need:

• pumpkin puree - I like using organic canned pumpkin puree. I've found organic brands to have a slightly different texture than conventional brands, so the muffin texture may be slightly different depending on what you use.
• large eggs - the eggs help bind the ingredients and create structure for the muffins. I have not tried an egg substitute.
• avocado oil - or any neutral flavored oil like a light olive oil
• maple syrup - to sweeten the muffins. You can swap it with any other liquid sweetener.
• vanilla extract - added for flavor
• blanched almond flour - I chose to make these pumpkin muffins with almond flour to keep the recipe grain free and gluten free.
• tapioca starch - this adds to the texture of the muffins and I use it all the time in my baked goods (especially those with almond flour). The best swap is arrowroot starch.
• baking powder - I like to make my own paleo baking powder, but any kind will work.
• pumpkin pie spice - Primal Palate makes a great pumpkin pie spice, but you can also use regular pumpkin spice.
• salt - brings out the flavors.
• pecans - since these are pumpkin pecan muffins! You can use whole pecans or pecan pieces for this recipe.
• crumble topping - a mixture of chopped pecans, coconut sugar and cinnamon (or more pumpkin pie spice).

How to make Paleo Pumpkin Pecan Muffins

The batter for these pumpkin pecan muffins is made in a food processor or blender, poured into a lined muffin tin and then baked in the oven. Here are the step by step instructions:

1. Preheat your oven to 350 degrees F.  Line a muffin tin with 12 silicone or paper muffin liners.
2. Add the wet muffins ingredients to a food processor or high powered blender.  Blend until well combined.
3. Add in the dry ingredients. Blend until well combined, stopping to scrape the sides if needed.
4. Add the pecans and pulse them a few times until they're mixed into the batter.  (Or blend them for longer if you want smaller pecan pieces.)

5. Scoop the muffin batter into your lined muffin tin, filling each slot about ¾ full.
6. Combine the ingredients for the topping by mixing them together in a small bowl.
7. Sprinkle a portion of the topping onto each muffin.
8. Place the muffins in your oven and bake at 350 degrees F for 25 - 30 minutes.
9. After baking, let the muffins cool in the muffin tin for 5-10 minutes, then transfer them to a wire cooling rack.

Storage

These muffins should be stored in an airtight container or baggie. They will last a couple days at room temperature or up to 10 days in the fridge. For longer storage, you can place them in a baggie and store in the freezer for up to one month.

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